“Do you have a kinder, more adaptable friend in the food world than soup?”
One of the best dishes that adds warmth and comfort at any time of the day is definitely “Soup”! I am guessing it has to do with the comfort in sipping a bowl of piping hot soup, which warms your heart and comforts your soul. A soup cannot be had standing in line, in a hurry and while on the go. A soup deserves to be treated kingly….to be given complete attention to, sipped unhurriedly and partaken wholly. I have a version of Tomato Soup made by amma when we were little. She used to make this soup right after she came home from work and we used to sip in to bowls of piping hot soup seasoned with pepper and jeera and topped with pieces of pan toasted bread ! This is a version inspired from here.
1/2 Tbsp Oil.
1/2 Tbsp Butter.
1 Bay leaf.
5-6 Black Peppercorns.
1/2 Tsp Pepper Powder.
1 Tbsp Sugar.
1 Tsp Garlic chopped.
1/2 Stalk Celery. (Optional)
1 Onion Medium Sliced.
2 Carrots sliced in to rounds.
5 – 6 Large Tomatoes (10-12 Roma Tomatoes or small tomatoes).
1 Medium Beetroot.
3-4 Cups Water.
- Chop the tomatoes and set aside.
- Grab your favorite wok and add the oil and butter and then add the bay leaf, garlic paste, onions and celery and the chopped carrots and beetroot.
- Give them a couple minutes to sweat n the wok and then add the chopped tomatoes.
- Season with salt and black peppercorns and stir for a couple more minutes.
- Add the water about 2 -3 cups and let them cook for some time.
- After about 10 to 12 minutes, remove the wok and drain the water and puree the ingredients after bringing down the heat to room temperature.
- Save the water
- Bring back the pureed paste to the wok, add the water and now season with a little more salt, pepper powder, sugar and bring to a boil.
- To thicken the soup you could add some 1 Tsp cornflour dissolved in 1/4 cup water and mix it in to the soup.
- When its boiled well, switch off the stove and serve piping hot with bread croutons or soup sticks!
All the forces in the world are not so powerful as an idea whose time has come!!!
One of my most popular posts that tops the hits on Anubhavati everyday, is the Restaurant Style Indo Chinese Fried Rice, and I am sometimes overwhelmed at the comments posted on the blog. So many people also e-mail me saying that it thrills them that they can make something so close to a restaurant taste – sans the grease! This keeper recipe is simply a rehashed version of the Fried Rice. Only we make it all the more interesting by playing with the textures – Remove the rice, replace noodles – Remove the noodles replace Chappati Slices.
1 Inch Ginger julienned.
2-3 Elephant Garlic pods sliced thin. (Use 4-5 of the thin variety).
1/2 Cup thinly sliced Cabbage.
1/2 Cup thinly sliced Carrots.
1 Capsicum sliced thin.
2 stems of green onions chopped fine. – (Seperate the white parts and the green leafy parts.)
3/4 Tsp Pepper Powder.
1 Tsp Soy Sauce.
Salt to taste.
- Its always been on my mind to fashion leftover chappathis from dinner in to chowmien the next day, but my little one always liked to smear fresh fruit jams on them and roll them up and enjoy the burst of sweetness after the bite in to the flatbread. I never had any leftover chappatis!
- This time I went ahead and make a couple extra just to try out the chowmien. My pantry co-operated with the right ingredients and I made it for lunch for S.
- Roll up the chapattis and slice them lengthwise. Now cut away thin slices with your kitchen shears. Set aside.
- Heat up a kadai and add the required amount of oil. Pop in the sliced ginger and garlic and allow a minute or two for them to get fried in the oil. Do not hasten this step as this is what provides the flavour to the chowmien!
- Now add the white portion of the spring onion and give it a quick saute.
- Nice, now dunk in all the veggies in to the pan and give it a quick stir.
- Add salt, pepper powder and soy sauce and allow to saute. DO NOT allow to cook enough to get mushy, as the veggies need to retain their crunch.
- Now toss in the sliced chappati slices and mix in well.
- Garnish with the green portion of the spring onion.
- Serve hot with tomato ketchup! Kids love this for lunch!
The Green Goddess Dressing originated in the west coast of the United States, before the advent of the now famous creamy “Ranch” dressing. In its original version it`s base was mayonnaise, sour cream, parsley, anchovies , chives, lemon juice and pepper and everything else thats nice and creamy but its a very forgiving recipe. It allows so many different modifications – I drew inspiration from the Taco Bells Cantina Bowl, retained the creaminess by substituting mayo for fresh thick curd. I am guessing its alright to do with Greek Yogurt too, hashed in the cilantro and the chilies and added an avocado for added silkiness! This forms the base of the Cantina Bowl and I think its a very fresh delectable dressing/dip. A great do ahead party dip that serves as a side for Pita chips, or even cut veggies. Rehash it with dill, parsley or mint for some extremely gratifying results..I told you so..
1/3 Cup Sour Cream.(Substitute Mayo / Greek Yogurt if sour cream not available.)
1/3 Cup Fresh Yogurt.
2 Garlic Cloves. or 1 Tsp Fresh Garlic Paste – Please do not use store bought versions!
1 Ripe Hass Avocado.
1 Bunch of Cilantro Leaves.
1 Tbsp Fresh Parsley Leaves.(Optional).
A few inches of spring onion leaves or chives if available.
1 Lemon`s Juice.
1 Tsp Salt.
1 Tsp Tarragon.( The recipe calls for this herb but I did not have it)
- Add the ingredients in the order mentioned in a food processor or blender and pulse it to get a creamy mint green goddess dressing.
- Transfer to a glass jar with a tight lid and store for over a week.
- Slather the dressing on toast for a zingy breakfast.
- Use it as a creamy dip for pita chips or tortilla chips.
- Is a great salad dressing without the carbs from the ranch.
- Can be used instead of Aioli in burgers and sadwiches.
- The Green Goddess Dressing ties together my favourite Taco Bell`s Cantina Bowl.
This has to be one of the most easiest of all the tomato chutneys posted ever as it holds its taste on its own. Its your regular tomato chutney with tomatoes and green chillies and onions, only its rehashed with a big spoonful of Grand Sweets Vethakuzhambu Powder. If you dont have the Grand Sweets Sambar Powder, add your home made sambar powder. It should still give it a very different spin! It`s super tangy from the tomatoes and there is a slight heat that hits you, as an afterthought. This chutney is made slightly watery and not so much like the ones that have coconuts or daliya. I served it with Healthy Oats and Flax Adai.
1 Medium Red Onion.
3 Ripe Slicing Tomatoes.
1-2 Green Chilies.
1 Tsp Salt.
1 Heaped Tsp Vethakuzhambu Powder.
1/2 Tsp Red Chilli Powder.
1 Tsp Mustard.
1 Tsp Broken Urad Dhal.
- Chop the onions and the tomatoes roughly as they are going to get pureed in the blender/Mixer.
- Start with about 1 tsp of oil in a kadai and season with chillies and a little hing.
- Now add the chopped onions and allow to saute until pinkish light brown.
- Add the chopped tomatoes and follow with turmeric powder, red chilli powder and Grand Sweets Vethakuzhambu Powder.
- Allow to saute well and when its almost done, add the required salt.
- Its not needed to saute until all the tomato juices have completely dried up. It can still be a little watery.
- Allow to cool and puree in food processesor/blender with a 2-3 Tbsp of coconut milk (optional)/water until required consistency is reached.
- I like mine to be a little coarse with the texture of the onions and the tomatoes, so i don’t go all the way.
- Season in oil with mustard seeds, broken urad dhal, hing and curry leaves.
- Serve with Idli, Dosa or Adai, and yes, let me know how it went!!!